Fabulous French Bread Recipes

Steps:

• Into a large warm mixing bowl, pour warm water, then stir in sugar, salt, oil, and half of the flour and yeast.
• Beat vigorously for 2 or 3 minutes.
• Stir in remaining flour until all dry ingredients are completely mixed inches.
• Let your dough mixer or machine kneed the dough for a further 8 minutes to really get the gluten working in the flour to create a softer bread.
• Once the mixing is done, transfer dough to a greased bowl and cover with a dough towel or plastic wrap.
• Let the dough rest for 20 minutes. (Time this.)
• At the end of the 20 minutes, punch the dough down; two punches should do it.
• Then set the time again for 10 minutes; at the end of the 10 minutes, punch the dough down again.
• Repeat the ten minute intervals five times.
• After the 5th time of punching down the dough, turn the dough onto a floured board; knead only enough to coat dough with enough flour so that it can be handled.
• Divide the dough into 2 parts.
• Roll each part of dough into a rectangle about 4 x 12 inches and roll up like a jelly roll, rolling from the long side.
• Pinch end to seal.
• Arrange on a cookie sheet sprayed with Pam spray and sprinkled with cornmeal.
• Allow the two loaves to rise for a further 30 minutes.
• With a very sharp knife, cut 4 gashes at an angle on top, then brush with beaten whole egg.
• If desired, sprinkle with sesame or poppy seeds.
• Bake immediately at 400 degrees for 25 minutes or until light to medium brown.
• Remove from baking sheets immediately and cool.

Steps:

• Pour warm water into a large, warm mixing bowl.
• Stir in sugar, salt, oil, 3 cups of flour, and yeast.
• Beat vigorously for 2-3 minutes.
• Stir in remaining flour until all dry ingredients are incorporated, leaving spoon right in batter.
• Allow dough to rest 10 minutes; then stir down.
• Allow dough to rest another 10 minutes and stir down again.
• Repeat this process until dough has been stirred down 5 times.
• Turn dough onto floured surface.
• Knead only enough to coat the dough with flour so it can be handled.
• Divide dough into 2 parts.
• Roll each half into a rectangle approximately 9x12 inches, and roll up like a jelly roll starting from the long side.
• Pinch ends to seal.
• Arrange on a large baking sheet that has been dusted with cornmeal, leaving enough room for both loaves.
• Cover lightly and let rise at room temperature for 30 minutes.
• With a very sharp knife, cut 3 diagonal slashes on top of each loaf.
• Brush each loaf with beaten egg.
• Bake immediately at 400°F for 20-30 minutes or until golden brown.
• Remove from baking sheet and cool on wire racks.
• *NOTE: I have used my Kitchenaid mixer to do all the mixing and it works great either way.